Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 1 1/2 quart casserole dish. Cook noodles in a large pot of boiling water for 5 minutes or until almost tender. Drain and rinse under cold water. Heat the olive oil in a heavy skillet over medium heat. Sauté the onion for about 4 to 5 minutes, until softened. Add the chicken, red bell pepper, celery and chicken stock. Bring to a boil and simmer for 5 minutes. Stir in the sour cream and oregano.

Spread half of the chicken mixture into the prepared dish. Sprinkle the asparagus over the top. Add the cooked noodles and top with the remaining chicken mixture. Sprinkle with Parmesan cheese. Bake at 350º for 30 minutes or until cheese is golden.

In a large pot of salted boiling water, place pasta and cook for 8 to 10 minutes, until pasta is al dente. Drain. In a large skillet, sauté garlic in butter/margarine over medium heat. Add the heavy cream, broth, cheese, salt and pepper to taste. Add cornstarch (adjust amount to thicken sauce to your liking). Simmer all together for about 20 minutes. Once sauce is cooked and thickens, add broccoli and artichoke hearts, stir all together and cook for another 2 to 3 minutes. Once sauce is done, put cooked Ziti pasta in a large bowl, pour sauce over pasta and toss to coat and mix. Then add the chicken pieces and mix all together. Serve. Delicious!

Add 2/3 cup salad dressing to the cubed chicken and stir together. Cook pasta per package directions. Drain and rinse. Add the pasta to the chicken and dressing and toss. Pour enough dressing on to coat everything (or to your taste) and add the chopped tomato. Toss to coat. Ready to serve!

In a large bowl, combine the spinach and strawberries. In a medium-size mixing bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds and poppy seeds. Pour over salad, toss until well mixed and serve.

Cook pasta in a large pot of boiling salted water until al dente. Drain and cool under cold water. Refrigerate until chilled. Prepare the dressing in a small bowl by whisking together the olive oil, lemon zest, lemon juice, walnuts, and honey. Refrigerate until chilled. In a salad bowl, combine pasta, peppers, red onion, olives, and chicken. Add lemon dressing and feta cheese, toss and serve.

1 pound asparagus
3/4 pound fresh shrimp, cooked and peeled
1/3 cup mayonnaise
1 tablespoon lemon juice
6 artichoke hearts, fresh cooked or canned
1 (16 ounce) bottle French dressing
1 hard cooked egg, peeled and pressed through a sieve
6 sprigs parsley

Cook the asparagus in boiling salted water until tender. Remove and cool under cold water. Reserve six stalks and cut remaining asparagus into 1 inch pieces. Cook and clean shrimp. Again reserve the best six and dice the remainder. In a bowl, combine shrimp and asparagus, mix gently with mayonnaise and lemon juice.

In a separate bowl, marinate the artichoke hearts in 1 cup French dressing. Place shrimp and asparagus in an attractive shallow bowl. Garnish with sieved egg and arrange reserved asparagus on top to resemble the spokes of a wheel. Drain the artichoke bottoms and garnish each with a dollop of mayonnaise, 1 whole shrimp and 1 parsley sprig. Arrange them around the salad.

5 pounds potatoes, peeled and quartered
3 cups cauliflower florets
4 large garlic cloves, peeled
1 large carrot, peeled and chopped
1/2 cup skim milk
3 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Chopped fresh parsley

Bring a large pot of salted water to a boil. Add potatoes, cauliflower, garlic and carrots. Cook until potatoes are tender but still firm, about 15 minutes. Drain. Add the milk, butter, salt and pepper. Beat until smooth. Sprinkle with parsley and serve.

4 slices bacon
2 eggs
2 teaspoons white sugar
2 tablespoons apple cider vinegar
2 tablespoons water
1/2 teaspoon salt
1 pound spinach
1/4 pound fresh mushrooms, sliced

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut in wedges. Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.

Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated. Top salad with mushrooms and bacon, garnish with egg. Boiled eggs are evil, by the way.

5 egg whites, stiffly beaten
1/4 cup butter or margarine
1/4 cup shortening
1 cup white sugar
1 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1/3 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup white sugar
2 tablespoons water
1/2 teaspoon vanilla extract
1/8 teaspoon cream of tartar
2 egg whites
A few drops of red food coloring
Candy eggs

Cream butter or margarine and shortening. Add 1 cup sugar gradually, beating until mixture resembles whipped cream. Sift flour and baking powder together 3 times; add to creamed mixture alternately with milk. Stir in 1 teaspoon vanilla extract and almond extract. Fold in stiffly beaten egg whites carefully. Pour batter into two greased 8 inch round pans.

Bake for 20 to 30 minutes at 375 degrees F (190 degrees C). Cool layers on wire racks.

To Make Boiled Icing: Place 1 cup sugar, water, 1/2 teaspoon vanilla, cream of tartar, 2 egg whites, and red food coloring in top of double boiler. Cook, beating constantly, until frosting is thick and creamy. Frost cake with icing. Make a nest of green coconut on top of cake, and fill nest with candy eggs. Sprinkle a border of coconut around base of cake.

5 pounds ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
1 pound honey
2/3 cup butter or margarine

Preheat oven to 325º. Score ham and stud with it with the whole cloves. (Yuck, I don't like cloves, so I skip this.) Place ham, cut side down, in foil-lined pan. In the top half of a double boiler heat the corn syrup, honey and butter or margarine. Keep glaze warm while baking ham. Brush glaze over ham and bake for 1 hour and 15 minutes. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking turn broiler on to caramelize the glaze. Remove from oven let sit a few minutes and slice, serve and enjoy!

4 medium russet potatoes, peeled and sliced 1/4 inch thick
1 onion, sliced into 1/4 inch rings
Salt and pepper to taste
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese

Preheat oven to 400º. Butter a 1 quart casserole dish. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices. Add the remaining potatoes on top and salt and pepper to taste.

To make the cheese sauce, melt butter in a medium-size saucepan over a medium heat. Add the flour and salt. Stir constantly with a whisk for one minute. Add milk, stirring with a whisk to remove any lumps. Cook over medium heat until it is thickened and hot. Add cheese all at once, stir until melted; about 30 to 60 seconds. Pour cheese sauce over the potatoes, and cover the dish with aluminum foil. Bake in a 400º oven for 1 1/2 hours.

1 1/2 pounds green beans, trimmed
1 to 2 tablespoons olive oil
1 1/2 teaspoons fresh lemon zest
1/3 cup hazelnuts, toasted and chopped
Salt and pepper to taste

In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. Drain and place in a large bowl. Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be made 1 day ahead, chilled and covered. Reheat beans, preferably in a microwave.

Mix together 1 cup white sugar and 3 tablespoons flour. Mix in the strawberries and rhubarb until well mixed. Place mixture in a 9 x 13 inch baking or casserole pan. Mix together brown sugar, 1 1/2 cups flour, butter or margarine and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of rhubarb/strawberry mixture. Bake in a preheated 375º oven for 45 minutes. Yummy!

1 1/4 cups butter or margarine, softened
2 cups milk
1 cake yeast
1/2 cup warm water (110 degrees F)
5 eggs
4 egg yolks
1 cup white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon orange flavored liqueur, optional
Grated zest of 2 oranges
Grated zest of 1 lemon
9 - 10 cups all-purpose flour
1 1/2 cups currants
1 1/2 cups raisins
1 1/2 cups golden raisins
1 cup chopped slivered almonds
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup all-purpose flour

Place yeast in a small bowl, and pour warm water over it. Stir with a spoon to break up the yeast. Set aside for 2 to 3 minutes. In a small saucepan, scald milk. Add 1 cup butter or margarine, and stir until melted. Remove from heat, and let cool until lukewarm.

In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment. Add sugar and salt, and continue to beat until mixture is thick and pale. Add vanilla, orange-flavored liqueur, zests, and yeast mixture. Combine. Beat in 4 cups flour gradually. Add milk mixture alternately with remaining 4 cups flour while beating on medium speed. Add up to an additional 1 cup flour if the dough is sticky. Mix in currants, raisins, golden raisins, and almonds. Transfer dough to a clean large bowl. Knead using a large wooden spoon until the dough pulls away and doesn't stick to the spoon, about 8 to 10 minutes. Transfer dough to a large buttered bowl, and turn to coat. Cover with plastic wrap. Place in a warm place until dough reaches the top of the bowl, about 1 to 2 hours. Punch the dough down, re-cover the bowl, and allow to rise again.

Butter 3 angel food cake pans. In a small bowl, combine 1 cup flour, 4 tablespoons butter or margarine, brown sugar, and cinnamon to form crumb topping. Sprinkle evenly among the 3 pans. Preheat oven to 350º. Punch the dough down again. Turn out onto a lightly floured surface. Knead for 1 minute. Cut into thirds, and transfer dough to prepared pans. Cover loosely with plastic wrap. Allow to rise to the top of pan. Beat remaining egg, and brush the top of the dough.

Bake at 350 degrees F (175 degrees C) until golden brown and hollow sounding when tapped, about 30 to 45 minutes. Immediately turn out onto a cooling rack so bread does not stick to the pan. Cool.

In a large mixing bowl, blend the white sugar, salt, and yeast well with 1 cup of the flour. In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. Beat vigorously for 2 minutes. Stir in enough flour to make a ball of dough that draws away from the sides of the bowl. Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk, about 1 hour. Meanwhile, combine the fruit, nuts, and anise seed. Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half.

Carefully roll each piece into a 24-inch rope--the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.

Bake the bread in a preheated 350º oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool. Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles.

To make icing: mix together confectioners' sugar, 1 tablespoon whole milk, and vanilla.

Dissolve the yeast in the water in a small bowl. Combine the chopped butter, 1/2 cup sugar and salt in a large bowl. Add the hot milk and mix to dissolve the butter. Let stand until lukewarm. Add the yeast, eggs and flour and mix well to form a sticky dough. Let rise, covered, in the refrigerator for 8 hours or overnight. Remove from the refrigerator 2 to 2 1/2 hours before baking. Divide the dough into halves and roll each on a floured surface. Mix the softened butter, one cup sugar and orange peel in a bowl. Spread on the dough. Roll up to enclose the filling. Cut into one inch pieces with dental floss. Place in greased muffin cups. Let rise until doubled in bulk. Bake at 400º for 10 to 15 minutes or until golden brown.

Preheat oven to 350º. Grease one 12-cup muffin pan. In a large bowl combine the flour, sugar, baking powder and salt. Cut in the 1/4 cup of the butter until the mixture resembles coarse crumbs. Make a well in the middle and pour in the milk. Mix until blended. Turn dough out onto a floured surface and knead 8 to 10 times. Roll dough out into a rectangle 12 inches long and 1 inch thick, trim off any uneven edges. Cream the 1/3 cup butter and the brown sugar, stir in the raisins and ground cinnamon. Drop small amounts into the greased muffin pan. Spread the remainder over evenly over the dough. Starting at the short end roll the dough up (jelly roll style) and cut into 12 pieces. Place 1 each in the muffin pans. Bake for 20 to 25 minutes. Let sit in pans for 10 minutes then invert to remove. Glaze with milk and powdered sugar mixture, if desired.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Drain pineapple and reserve the juice, set aside. In a large bowl, mix flour, sugar, baking soda, cinnamon and salt. Make a well in the center of flour mixture and add oil, eggs and vanilla. Beat until combined. Fold in carrots, coconut, walnuts and pineapple. Pour into a 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake pulls away from pan. Cool in pan 15 minutes, then turn out onto a wire rack and cool completely. In a medium bowl, combine powdered sugar and 2 tablespoons pineapple juice. Beat until smooth, then drizzle over cake.

Cream butter and sugar; add water. Mix flour, baking powder and salt; fold into creamed mixture. Mix well; stir in vanilla. Beat egg whites until stiff and fold into batter. Spread batter evenly in a greased and floured lamb mold (cast iron if you have one or tin). Bake at 350º for 45 to 50 minutes.

Beat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add heavy cream and stir. Fold in cooked rice and crushed pineapple. Pour into a 9 x 13 inch buttered pan. Bake at 325º for one hour. Check by inserting clean knife into center. If the pie is done, knife will come out clean. Top should be golden brown. Refrigerate until thoroughly cooled.

Mix well and roll into small balls. Dip into sugar and press into a rubber mold. You can color these before rolling into balls. Try not dipping in the sugar, but using powdered Jell-O; it isn't as sweet this way. If you tint the mints red, then you will want to use the red Jell-O.